Just click on the MAGIC button under the picture and then click on NUTRITION. It will give you all of the nutritional info and servings on this recipe, as well as all of our recipes. It’s our sister site – MyRecipeMagic.com. It’s another great place to look for recipes. Over 30,000 recipes from bloggers and home chefs!!

I made this tonight and it was fabulous. For clarity, because it wasn’t specifically noted, don’t cook the broccoli before you add it. I didn’t and it was perfectly cooked. Also, I seasoned my chicken (I used boneless thighs) while I cooked it and it was super yummy. My bocce team loved it 🙂

I cut my chicken breast up into bite sized pieces and boiled them in chicken broth for about 5 minutes. (I added about 1 tbsp salt to chicken broth) Although they were instantly cooked when I put them in.

You could probably try it with Hillshire farms smoked or honey roasted turkey. its double poultry but the texture would be the same. also the flavor would be close since they cook their ham in the same fashion.

so, my husband and i have never been big chicken cordon bleu people, but your recipe looked so good we had to try it! it turned out amazing. i baked my chicken in a small dish and drained then completed the rest. next time though, out of personal preference, i think i’ll be using less mustard. overall totally amazing! 😀

I made this last night for the family and it was a big hit, it was so quick and easy! I didn’t cover it while baking so the broccoli still had a nice crunch and the stuffing was nice and crispy, just the way we like it. This will def be on the dinner menu in the future. Thank you !

Made this for dinner tonight and it was great!! I did find it very salty. I think it was mostly the ham. And I used a rotisserie chicken, which worked really well! Just need to find a way to control the salt and it’ll be perfect!

Thank you for this recipe, it turned out great, however my family doesnt care for the mustard so I replaced the mustard with 2 tablespoons of sour cream and it was so good. This recipe is filed away in our Yum-O file!

Frozen broccoli florets should work fine. Or you can just buy a couple bunches of fresh broccoli in the produce section of the grocery store. Just rinse it off well, trim off the thick stem and add the top which is the florets. Good luck and way to go on starting cooking! These are user friendly recipes! 🙂 -The Six Sisters

I made this for dinner tonight. I thought I had a can of soup, but turns out I didn’t so I substituted sour cream. I used shredded swiss and mixed it into the chicken/ham then threw some on top before adding the stuffing. I used a mix of broc & cauliflower because that’s what I had in the freezer. Not only did it smell amazing, but it was delicious as well. Thanks for sharing!

Trying this tonight. Looks and sounds sooo good! The only suggestion I would like to add is if you boil the chicken add garlic, a carrott, stalk of celery and an onion and you have some great chicken stock.

Trying this tonight. Looks and sounds sooo good! The only suggestion I would like to add is if you boil the chicken add garlic, a carrott, stalk of celery and an onion and you have some great chicken stock.

Made this last night. The entire family loved it! My youngest insisted I let you know how much we all enjoyed the dish! She said “those sisters are awesome!” Thank you for posting this wonderful recipe.

I work from 7 am to 7 pm and am looking for things the man could throw in the oven when he’s ready for dinner. Is this something I could throw together the night before, cover and store in the fridge? Thanks for the great recipes ladies!

Made this tonight with a can of green beans instead of broccoli. My roommate and I loved it, and I really liked that the prep wasn’t time-sensitive, so I could prepare the meal in between keeping my 4-month-old occupied. Definitely adding this to my recipe book!

I’m making this tonight. I just salt and peppered some chicken breasts and cooked them on low in the crock pot today. Then just shredded the chicken and threw the rest of the recipe together. I’m excited to see if the broccoli cooks nice since I haven’t had much luck with fresh broccoli in the past. Chicken Cordon Blue is a favorite of mine so if this compares at all I will be so happy.

I just made this today for my girlfriend I was nervous since I am a novice chef , but wow this was so easy and came out so delicious . Other than one small change I would make to it to suit our tastes it is a wonderfully easy and tasty recipe.

My family & I LOVE ‘Chicken Cordon Bleu’, but I don’t make it very often because it’s a bit time consuming to prepare. I was very happy to see your ‘Chicken Cordon Bleu Casserole’ recipe, as it looks to be very quick and easy to assemble, and it definately sounds delicious! All of your recipes sound fantastic, so I now signed up for your Newsletter. Thanks for your terrific recipes, and I’m very much looking forward to receiving even more of them in your Newsletters. Keep ’em comming, ladies….we LUV U !!

Making this right now and it smells yummy! Some people were saying it was a bit salty so I got low sodium chicken stuffing (stove top makes). That should help a lot. You can also look for low sodium cream of chicken soup although harder to find.

How many people does this feed? I’m having a large party (100+)and serving this as the main dish. Trying to decide how many casseroles I’ll need (with standard meatballs and roast beef, and sides of course). Thanks!

If you click on the MAGIC button under the picture and then click on NUTRITION it will give you all of the nutritional information on this recipe. This is our new sister site – MyRecipeMagic.com. Hope you’ll stop by and check it out! Best of luck on feeding the masses!!

I am making this tonight for the second time in less than 2 weeks. Everyone enjoyed it, but to comment on a previous question, I boiled the chicken breasts in low sodium chicken stock and added some herbs and a bay leaf. My husband thinks boiled chicken is tasteless, but he had no complaints about the dinner. Its a winner..

If it is completely thawed, you just need to be sure it is heated through (that is if it has been cooked before freezing). May take about 20 to 25 minutes. You may want to cover it with foil so that it doesn’t burn or brown too much on top. Just watch it closely.

I am wanting to make this as a freezer dish (to use postpartum). so if it’s cooked before freezing you’d recommend cooking covered for 20-25 mins also at 375? OR would you recommend making it all but not baking and freezing immediately? If so would the baking time be the same thawed overnight and bake @375 for 35-40 minutes?

Hi Emily. You could really freeze this either way. The chicken is already cooked in this recipe. The main thing is to be sure it’s heated all the way through. It works best to have it completely thawed. Just keep a close eye on it and you will be fine. The cooking times should be pretty close to what you put in your comment.

I made it and really liked it. The only thing I think I will change is the broccoli. It made the left overs smell and taste pretty nasty the next day. I’m going to make it again tonight with frozen peas. I think that is going to be fantastic!

This was great! I boiled 4 frozen breasts (some were really small) and a couple frozen thighs because I needed to get use them. I used frozen broccoli that I just thawed in hot water for a few minutes. I didn’t have any Dijon mustard, so I used about 1/2 tbsp. of spicy brown. I just used the deli-sliced ham lunch meat, cut into small pieces. I used low fat soup. My husband and I didn’t think it was salty at all! Maybe the people who do are seasoning the chicken or using a really salty ham, because it tasted just fine to us using the regular sodium everything. This is a keeper! I’ll definitely make it again!

Has anyone prepared this dish to be cooked later? If so, what cooking time would you recommend after being refrigerated? I want to prepare and give to a friend who just had a baby to cook and eat when they don’t feel up to cooking. Thanks for any suggestions!

Turned out way too salty! Any suggestions to cut the sodium? I followed the recipe except used cornbread stuffing, served broccoli on the side and I added my chicken in raw and cooked it all together since thats how it is written out on the kraft website. It was ok. Would suggest using 2 boxes of stuffing though.

I made this recipe tonight. The only difference was that I used canned chicken to make it easier and added pepper, lawrys, and minced onion. If I were to make this again I would double the amount of cheese because I love cheese and I would add another can of cream of chicken soup. I like my casseroles very moist. This was okay tonight, just not a ton of flavor.

I made this comfort food casserole a couple of months ago on a dreary, rainy day…. It was SO delicious. My husband loved it too! I’ve been craving it ever since then, so I’m making it tonight for dinner. The only thing I did differently was use shredded swiss cheese (probably more than the amount in the recipe) and I mixed some of the cheese in with the chicken, ham, soup mixture and then layered some on top with the stuffing. My mouth is watering as I type this.

Wow, this was REALLY good!! I left out the broccoli. I rinsed the ham and it was still a tab bit on the salty side so I will look for low sodium stuffing and cream of chicken next time but it was still delicious! I was a little confused about the stuffing like others commented because on the box, preparing tells you to boil the water, butter then add the stuffing so your basically cooking it. I just melted the butter in the microwave and mixed it all in a bowl and let it sit for a few minutes while it got absorbed. I cooked this dish in a 8×8 cassarole baking dish, added a layer of chicken mixture, a layer of cheese, repeated that and added stuffing to the top. I couldn’t be more happy with the dish, it’s definitly going into the rotation. Thanks so very much!!

How many servings does this recipe make? This casserole looks and sounds scrumptious, as it contains everything which my family and I love. When I make it, I’ll use lower sodium ham from the Deli Dept. (and chop it myself), and lower sodium Swiss Cheese. I’ll also add in a couple of ‘tiny’ sprinkles of garlic powder in order to bring out the flavors in this lovely dish… (but not enough where you could actually taste it.) We love (real) “Chicken Cordon Bleu”, but this dish is a much quicker and easier version of it when you’re in a hurry. I plan to serve it with parsleyed and buttered “No-Yolk Egg Noodles”, and a Spinach Salad. I’m anxious to make this dish, and I’m sure that it will be a huge hit with my family.

Hi Angie. Just click on the MAGIC button under the picture on the post. Then close to the top left hand side click on NUTRITION. It will give you all of the nutritional info on this recipe and servings. This is MyRecipeMagic.com. All of our recipes have a MAGIC button on them and offer this great tool. Hope this helps!!

I made this recipe last night, it was a huge hit with my family. I basically followed the recipe, though I did add a 1/3 milk, Arnold stuffing, 3 chicken breasts that I poached, half shredded swiss and half shredded monterey jack cheese, and thin sliced deli ham cut into strips. When I made the stuffing, I cut the butter by 2 TBSP so I could use that amount on the top of the casserole when I baked it. I used pats all over to keep the top moist. My husband is a little picky and he had three helpings. I will make this again and again. It’s a 10!

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